Crab deviled eggs are the perfect appetizer for a holiday party or any social gathering. It's perfect hard boiled eggs halved and filled with a flavorful filling made from the yolks and crab meat. This is an amped up version of traditional deviled eggs.
I wasn't a huge fan of deviled eggs made the old fashioned way growing up but over time I started developing a liking to them. They just needed a little tweaking with ingredients and I grew to love them. I like to think of them as an elevated version of egg salad but in the form of finger food. Be sure to make this for your next party.
Crab Deviled Eggs Ingredients
Crab Meat- You can use lump or claw meat for this recipe since it will be mixed into the egg mixture. I prefer lump crab myself.
Old Bay Seasoning- This enhances the seafood flavor from the crab meat
Mayonnaise- This is used as a binder
Acid- This comes from the dijon mustard and lemon juice. If all you have is yellow mustard that will work as well.
Let's Make This Seafood Deviled Egg Recipe
To make the perfect hard-boiled eggs, place large eggs in a pot in a single layer. Fill pot with cold water until it covers just over an inch of the eggs. Bring to a boil then cover with a tight fitting lid. Turn off the heat and let sit for 10-12 minutes.
Put the eggs in ice cold water to stop the cooking process and cool the eggs. Once cool enough, peel eggs from the shell.
Cut the eggs in half length wise to create to egg halves. Then using a spoon separate the egg yolks from the egg whites. In a small bowl, collect all of the egg yolks.
In a medium bowl combine dijon, mayo, lemon juice, hot sauce, worcestershire, dried chives, salt, pepper, and egg yolks. With a fork mash yolks and mix well to combine.
Add crab meat to the filling mixture and gently fold to evenly combine. You want to have some lumps of crab meat.
Transfer crab filling to a piping bag with a large tip. If you don't have one, like myself, add filling to a large storage bag and seal removing all the air. Cut a corner of the bag to create a makeshift piping bag. Alternatively you can spoon yolk mixture into the eggs as well.
Pipe filling into the hollow parts of the white halves of the eggs. You can also drag it up to cover the whole egg too.
Place eggs on a large plate or serving platter. Garnish with some more old bay seasoning and parsley or chopped green onions.
Helpful Tips
You can make this ahead of time by storing the egg whites in an airtight container. I stored them in a platter so they were in a single layer and reinforced the seal by covering them with plastic wrap before closing the lid. You can prepare the filling and store in a separate bowl or in the ziplock bag and pipe in the next day.
Any leftover filling can be stored in an airtight container. The extra filling I ate with crackers.
Other Appetizers You May Enjoy!
- New Orleans Charbroiled Oysters
- Beef and Cheese Empanadas
- Nashville Hot Chicken Tenders
- Air Fryer Fried Pickles
- Shrimp and Garlic Sauce (Spanish Style)
Crab Deviled Eggs
Equipment
Ingredients
- 8 large eggs
- 6 oz crab meat
- 1 tbsp dijon mustard
- 1 tsp lemon juice
- 1 tsp hot sauce
- 4 dashes worcsetershire sauce
- 1 tsp old bay seasoning
- 1 tsp dried chives
- 1/4 cup mayo
- salt & pepper to taste
Instructions
- Place large eggs in a pot in a single layer. Fill pot with cold water until it covers just over an inch of the eggs. Bring to a boil then cover with a tight fitting lid. Turn off the heat and let sit for 10-12 minutes.
- Put the eggs in ice cold water to stop the cooking process and cool the eggs. Once cool enough, peel eggs from the shell.
- Cut the eggs in half length wise to create to egg halves. Then using a spoon separate the egg yolks from the egg whites. In a small bowl, collect all of the egg yolks.
- In a medium bowl combine dijon, mayo, lemon juice, hot sauce, worcstershire, dried chives, salt, pepper, and egg yolks. With a fork mash yolks and mix well to combine.
- Add crab meat to the filling mixture and gently fold to evenly combine. You want to have some lumps of crab meat.
- Transfer crab filling to a piping bag with a large tip. If you don't have one, like myself, add filling to a large storage bag and seal removing all the air. Cut a corner of the bag to create a makeshift piping bag. Alternatively you can spoon yolk mixture into the eggs as well.
- Pipe filling into the hollow parts of the white halves of the eggs. You can also drag it up to cover the whole egg too.
- Place eggs on a large plate or serving platter. Garnish with some more old bay seasoning and parsley or chopped green onions.
Video
Lizzie Dixon says
Ms Itaira,I'm this Christmas is going to make this luscious crab egg recipe for a party that I'm invited to and to bring a dish! I will surely write to tell about the rave! Thanks so much,Lizzie Dixon.
Itaira says
I hope they were a hit at the Christmas party Lizzie!